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Post by lipperj on Nov 25, 2015 22:01:54 GMT -5
Going to attempt my first turkey tomorrow. Not very good timing but the wife has a spare turkey breast for the oven in case I screw the pooch.
Got my ET732 set up and check calibration.
14.5 lb bird.
cherry chunks
shooting for a 4 hour smoke, outside temp should be around 50 partly sunny.
I figure about 325 at the grate to get in done in that amount of time.
I will keep reading the threads for more information. Should be fun.
JL
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Post by ncsmoker on Nov 26, 2015 0:38:33 GMT -5
Go for it! Your size bird is big enough to smoke parallel to the SN and turn every time you stir the coals and add water. Smoke it to 165 in the thigh and remove and tent it loosely. I have a 17lb bird ready to go on. I'll smoke it with cherry the entire time it cooks since cherry is such a mild wood. Suggest you do the same.
Happy Thanksgiving
Tom
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Post by iceman on Nov 26, 2015 12:47:05 GMT -5
Same here...first turkey. Wife has a ham in the oven so if it doesn't work out we are covered! About at the 7 hour mark and getting temps around 150 in the thigh.
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Post by ncsmoker on Nov 26, 2015 15:57:08 GMT -5
Put the turkey on about 2:30 when the grill temp reached 288. The temp dropped to 245 when the bird went in and is now back up to 282 after 45 min. Smoking with cherry wood.
Iceman 7 hours seems like a long time what temp have you been smoking at and what size bird do you have.
Everyone have a Happy Thanksgiving
Ton
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Post by ncsmoker on Nov 26, 2015 18:18:43 GMT -5
Finished smoking my 17 lb turkey put on at 2:30 off at 6:15 cooked at 290 for most of the time. Beautiful cherry smoked skin. Took it off at 168 in the thigh, double checked with my instant read that both thighs were the same. The breasts registered about 160.  Tom |
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Post by lipperj on Nov 26, 2015 20:53:13 GMT -5
Bird turned out great. On at 1000, off at 1500. My grate temp never above 260 though. Usually hovered around 235 but dome temps around 350.
Meat temp at 170 in the thigh. Not sure why my grate temp was so low but maybe the drip pan under the turkey was holding so much moisture. I only had to add water once to the water pan. I thought that was strange. But all in all, the turkey was great.
JL
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